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For your enjoyment, we offer dessert recipes from several of our readers’ favorite restaurants:

Trio’s Raspberry Cream Cheese Pie

serves 7

Crust:

1 1/4 c. vanilla wafer crumbs

2 tbsp. sugar

6 tbsp. melted butter

1/3 cup chopped pecans

Cream cheese filling:

8 oz. cream cheese

1/3 cup powdered sugar

1 tsp. vanilla

2 tbsp. triple sec

1 cup whipping cream

Raspberry topping:

2 1/2 cups frozen raspberries

1 cup sugar

2 tbsp. water

3 heaping tablespoons cornstarch

To make the crust:

Preheat oven to 350 degrees. Place cookie crumbs, sugar, melted butter and pecans in mixing bowl and work with fingers until well combined. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake crust for 8 minutes and let cool.

To make the filling:

Place cream cheese and sugar in electric mixer. Beat until light and fluffy. Add vanilla and triple sec.

In another bowl, whip cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until well-combined. Spoon into cooled crust and smooth the top. Cover with plastic wrap and chill for several hours to set.

To prepare topping:

Place raspberries, sugar and water in a saucepan over medium-high heat. Let mixture come to a full boil and then stir constantly as the berries break apart. Dissolve the cornstarch in 2 tbsp. of water. Stir this mixture into the raspberries. Cook, stirring constantly, until berries have thickened. Remove from heat and cool completely. Spread over the pies, cover and chill for several hours before serving.

So Restaurant-Bar’s Frangelico Crème Brulee

Serves 6-8

8 egg yolks

1/2 cup brown sugar

5 cups heavy cream

1/2 cup Frangelico (hazelnut liqueur)

1 tsp. vanilla extract

Combine cream, vanilla and Frangelico in a saucepot, and bring mixture to a boil. Meanwhile, whisk together yolks and brown sugar in a large bowl. Remove cream mixture from the heat, and slowly add it to the yolks, while whisking briskly. Strain the batter, and divide it evenly into brulee dishes. Bake in a water bath at 350 degrees for 45 minutes to an hour, or until brulee is just golden brown around the edges. Refrigerate several hours and serve with a caramelized sugar crust.

Charlotte’s Chocolate Pie

1 cup sugar

3 rounded tbsp. cornstarch

3 heaping tbsp. cocoa

4 egg yolks

11/2 cup milk

1/2 cup evaporated milk

1/4 tsp. salt

1/4 stick butter

1 tsp. vanilla

Combine sugar, cornstarch, cocoa and salt in a saucepan. Make a well in the center and add egg yolks. Stir a little of the dry mixture into the egg yolks. Add milk about half a cup at a time, stirring, until all is used.

Cook over medium-high heat until thick and bubbly. Remove from heat and add vanilla and butter. Cool, then pour into cooked pie crust. Top with meringue.

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